Chop Onions

Video Transcript

"Hi! This is Richard Buccola of New York City and today on behalf of Expert Village, I'm going to show you how to make some stuffed mushrooms. Alright, so we've got our garlic in here with the stems all chopped up. I pretty much eyeballing this and know. You want a hint of everything. You don't want too much of one thing. This is a half an onion that I had from cooking something else. I'm going to cut this half in half and save this for something else, and just use 1/4 of an onion. Just slicing straight down the lines of the onion, then just grabbing it, turning it this way, and chopping this way. Again, I'm going to chop this by first giving it a cut through. You don't have to worry about doing it the first time. I know these fancy chefs that can go chop, chop, chop, chop and it's all done. Don't kill yourself. I'm using a small little cutting board. I don't want everything to fly off. I makes some nice big chops. I just put my point down like this and work the back of the knife letting the knife cut back and forth. I notice people ask ways not to cry. We always kid around saying just cut it fast, but all kidding aside, if you don't lean over as you're chopping, you won't get the fumes of the onion. You won't start crying. After you're cutting and you're touching the onions, don't touch your eyes. That's why people tend to cry. They get this close to the hands. That's it. You're going to chop this up and you're going to add this. I'm going to bring it over to our frying pan, add some butter, we're going to put in our bread crumbs, and we're making our filling for our beautiful appetizer called stuffed mushrooms."